I'm curing a pig we did the other day

[Mountain Mick]

I'm curing a pig we did the other day. it dressed out at 60kg with the head off. so I'm doing two shoulder hams boned out and netted, two sides of rolled Bacon . Plus two easy carve legs of ham. I'm going to try a few new ideas I've got on my old brine mix. I'll take a heap of pics and post them plus the new recipe as it work on it, I hope to put first pics un Sunday night or Monday. I've ended up making 40lts of brine with these ingredients, I've bone out the shoulders sides & Legs , I freeze the bones until I've cured the meat once I pulled the meat over of the brine I'll brine all the bones and make them into 'Bacon Bones"

2 X 30kg sides pork
4kg salt
2kg dark brown sugar
2 kg raw sugar
90gm Hi-Cure 12%
1.2kg Golden Syrup
60g black pepper
1 lt black sauce
3lt beer dark Pilsner

well I come back and Edited later MM

Ok first pic, this two 15lt brine mixtures cooling down to with I'll add 10lt of water once ther cool and ready to pump the pork.

[Jars]

Wow! Awesome stuff mate. Look forward to all the pics and write up!

[Chargrilled]

Yeh can't wait for this pics!

[NotoriousPIG]

If you need anyone to sample any just send it this way!!!

[Mountain Mick]

Hi Guys & Gals, here are more pics of my lastest Curing adventure hope you enjoy. MM

Ham & bacon going into the smoker for 12 hours @ 89C until internal temp is 75C



Same ham & bacon after 12 hours



Ham after 12 hours fully cooked



Same ham & bacon cooling down before going into the fridge


Home made Ham


And more bacon


bacon Frying up for Sunday Breaky


Browning the bacon


Home made bacon, eggs & ginger Fried Tomato



Fresh Home Made Ham on multi grain bread with sweet mustard pickles


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Hope you enjoy. MM
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[buddah]

Did you boil the ham after smoking ?

[Mountain Mick]

No. hung in cold room for 3days after coming out of the brine and then into the hot smoker for 12 hours for 12 hours @ 89C until internal temp is 75C
and smoked over Ironbark sawdust. MM

[Gumb]

One word Mick.......TASTY

Nice work.

[urbangriller]

Yep...Looks great (As Usual) Mick!

Chris

[beachbums]

I'm curing a pig we did the other day

Why, Was it sick?


Just joshing Mick that looks terrific, can almost taste it mate.

Cheers, Wayne

[Smokey]

Once again an exelent show from Mick, hope that inspires a few more to give bacon and ham a go

[gnol]

Wow is all I can say.
I would love to have the skill to be able to do all that.